Mexican Chipotle Salsa Recipe

Ingredients

• 14.5 oz (411g) Fire Roasted Tomatoes (canned* see note)
• 1 C (105g) White or Red Onion (large dice, about 1/2 an onion** see note)
• 3/4 C (100g) Green Bell Pepper (large dice, about 1/2 a bell pepper)
• 1/4 tsp Cumin (ground)
• 1 Chipotle Chili (from a can of chipotle chilis in adobo sauce. Look for gluten free if needed. )
• 2 tsp Adobo Sauce (from a can of chipotle chilis in adobo sauce. Look for gluten free if needed. )
• 4-5 Pickled jalapeño Pepper Rings
• 2 Large Cloves of Garlic
• 1 Tbs Lime Juice (from about 1/2 a large lime)
• 1/2 tsp Sea Salt
• Fist Full of Fresh Cilantro (stems and leaves*** see note)

Instructions

1. 1

   --- For Medium Salsa: ---

2. 2

   In the pitcher of a blender (I use VitaMix), layer in the ingredients: tomatoes and all their juices, onion, bell pepper, cumin, chipotle chili, adobo sauce, jalapeños, garlic, lime, salt and cilantro. For chunky salsa, pulse only a few times. For a thinner sauce, pulse longer. Pulse until desired consistency is reached. Adjust salt to taste.

3. 3

   Pour into a lidded storage container. Refrigerate for at least an hour before sharing to let the flavors marry. Refrigerate for up to four days.

4. 4

   --- For Hot Salsa: ---

5. 5

   Prepare recipe as written, but add an additional 1/2-1 Chipotle pepper and 3 tsp of adobo sauce. Add a few more jalapeño pepper rings to taste.

6. 6

   --- For Mild Salsa: ---

7. 7

   Prepare the recipe as written, but use only 1/2 a chipotle pepper, 1 tsp of adobo sauce and 0-2 pickled jalapeño pepper rings.